Tonight was chili night. Chili is Paleo and we love it. Cold weather setting in and all. . .but no cornbread? Here is a recipe from Unrefined Kitchen:
1 1/2 cups Almond meal or flour
1/3 cup arrowroot
1/3 cup + 1 Tablespoon coconut flour
1/2 tsp. baking soda
1/2 tsp. salt
3/4 cup almond milk - maybe a little more
1/4 cup coconut oil, melted
3 eggs
3-4 tablespoon honey
Preheat oven to 350 degrees. Grease an 8x8 square pan or pie pan.
Combine all the dry ingredients in a large bowl. Add wet ingredients and mix until well incorporated. Pour* into pan and spread evenly. Bake at 350 degrees for 20 to 25 minutes.
*Pour might not be the right word. The batter is very thick so scrape it into the pan.
Wonderful addition to the chili. And for dessert? Another little slice with a dash of maple syrup! Enjoy!
Tuesday, November 11, 2014
Monday, November 10, 2014
Shrimp Marinara
This recipe is adapted from somewhere - I have no idea where the clipping came from. Good news: It is very simple. For 2 people you will need:
1/2 pound large shrimp, peeled and deveined
1/8 cup olive oil
1-2 garlic cloves, depending on how you like it
A sprinkle to 1/2 teaspoon red pepper flakes, depending on your heat tolerance
Mushrooms - optional
Zucchini - optional
Pasta - optional
Marinara Sauce:
1 Tablespoon Olive Oil
1/2 large onion, diced
1 can organic crushed tomatoes
1 clove garlic
1 teaspoon Italian seasoning
1/2 tsp salt
Make the Marinara sauce first - cook the onion and garlic, add the rest and let simmer covered.
If you are following paleo, spiral cut the zucchini, or very very thinly slice (think pasta-like). Start boiling some water. If you are not following Paleo, grab some pasta and get it cooking.
In a skillet, heat olive oil (probably a tablespoon). Sprinkle the shrimp with salt and pepper and throw in the pan, cook on both sides until just pink, then throw in the marinara. If you like mushrooms, throw some of those in the pan and cook, then add to the marinara.
For non-Paleo, the pasta should be nearly done. For Paleo, add the spiral cut zucchini to the boiling water and let it cook for about 2 minutes. Drain very very well.
Serve the shrimp over the pasta or zucchini with a side salad. Dinner is done!
Forgot the picture!
1/2 pound large shrimp, peeled and deveined
1/8 cup olive oil
1-2 garlic cloves, depending on how you like it
A sprinkle to 1/2 teaspoon red pepper flakes, depending on your heat tolerance
Mushrooms - optional
Zucchini - optional
Pasta - optional
Marinara Sauce:
1 Tablespoon Olive Oil
1/2 large onion, diced
1 can organic crushed tomatoes
1 clove garlic
1 teaspoon Italian seasoning
1/2 tsp salt
Make the Marinara sauce first - cook the onion and garlic, add the rest and let simmer covered.
If you are following paleo, spiral cut the zucchini, or very very thinly slice (think pasta-like). Start boiling some water. If you are not following Paleo, grab some pasta and get it cooking.
In a skillet, heat olive oil (probably a tablespoon). Sprinkle the shrimp with salt and pepper and throw in the pan, cook on both sides until just pink, then throw in the marinara. If you like mushrooms, throw some of those in the pan and cook, then add to the marinara.
For non-Paleo, the pasta should be nearly done. For Paleo, add the spiral cut zucchini to the boiling water and let it cook for about 2 minutes. Drain very very well.
Serve the shrimp over the pasta or zucchini with a side salad. Dinner is done!
Forgot the picture!
Wednesday, November 5, 2014
Chicken Tortilla Soup - in the slow cooker
It is raining and cool. And I have to be out the door tonight at 5:30. So here is what went into the slow cooker this morning:
2 bone-in chicken breasts
1 15 ounce can diced or crushed tomatoes
1 medium onion, chopped
1 4 ounce can of chopped green chills
2 cloves of garlic, minced
1 14.5 ounce can chicken broth
1 teaspoon cumin (I use 1 1/2 teaspoons)
1 teaspoon chili powder (I use 1 tablespoon)
1 tablespoon chopped cilantro
1 teaspoon salt
1 bay leaf
1/4 teaspoon black pepper
1 10 ounce package frozen corn - optional
Put all in the slow cooker - I do not add the corn as it is not Paleo. If you are cooking for someone who does not observe Paleo, use mini-corn-on-the-cob for them.
Cook on low for 6-8 hours or on high for 3-4 hours. Remove the chicken, remove the meat from the bones, break up the meat into bite size pieces (or shred), and return to the soup Stir and serve with salsa, tortilla chips, sour cream, and grated cheese, depending on how Paleo you want to go!
2 bone-in chicken breasts
1 15 ounce can diced or crushed tomatoes
1 medium onion, chopped
1 4 ounce can of chopped green chills
2 cloves of garlic, minced
1 14.5 ounce can chicken broth
1 teaspoon cumin (I use 1 1/2 teaspoons)
1 teaspoon chili powder (I use 1 tablespoon)
1 tablespoon chopped cilantro
1 teaspoon salt
1 bay leaf
1/4 teaspoon black pepper
1 10 ounce package frozen corn - optional
Put all in the slow cooker - I do not add the corn as it is not Paleo. If you are cooking for someone who does not observe Paleo, use mini-corn-on-the-cob for them.
Cook on low for 6-8 hours or on high for 3-4 hours. Remove the chicken, remove the meat from the bones, break up the meat into bite size pieces (or shred), and return to the soup Stir and serve with salsa, tortilla chips, sour cream, and grated cheese, depending on how Paleo you want to go!
Monday, November 3, 2014
I didn't know what to cook. . .
A couple of weeks ago my daughter and I made a 24 hour round trip to Houston to deliver some furniture. Arriving back at the house, no groceries had been purchased and I wasn't at all sure what to do for dinner. So this is what happened:
First, a quick survey of the fridge and pantry: 1/2 pound ground beef (grass fed of course), 1/2 sweet potato, 2 eggs, 1/2 onion, Kerrygold white cheddar, garlic, 1 can tomato sauce, various spices.
Peel and sliced the sweet potato and cut into thin rounds. Fry the rounds in a little coconut oil until soft - I used a skillet that could go into the oven 'cause that is what is going to happen eventually.
In a small bowl beat the 2 eggs.
Remove the potato rounds and cook the ground meat with some chopped onion and a smashed clove of garlic (or 2). Sprinkle a layer of cumin on the meat and a "double" layer of chili powder (more chili powder than cumin). Stir in the can of tomato sauce. Add a little salt.
Remove the meat from the skillet and start over with the potato slices. Place a layer on the bottom of the skillet. Cover with 1/2 of the meat. Don't wig out on me here - carefully pour the beaten eggs on top of the meat. Slice a little of the cheese (just enough to taste) and put a few slices on top. Another layer of potatoes, the rest of the meat, a little cheese. Pop it in to the oven for 30 minutes at 350.
I should have taken a picture. It was really good! The beaten eggs look a lot like ricotta cheese - and do not taste like eggs at all. Just a pretty layer!
Please let me know what you think. I will take a picture next time!
First, a quick survey of the fridge and pantry: 1/2 pound ground beef (grass fed of course), 1/2 sweet potato, 2 eggs, 1/2 onion, Kerrygold white cheddar, garlic, 1 can tomato sauce, various spices.
Peel and sliced the sweet potato and cut into thin rounds. Fry the rounds in a little coconut oil until soft - I used a skillet that could go into the oven 'cause that is what is going to happen eventually.
In a small bowl beat the 2 eggs.
Remove the potato rounds and cook the ground meat with some chopped onion and a smashed clove of garlic (or 2). Sprinkle a layer of cumin on the meat and a "double" layer of chili powder (more chili powder than cumin). Stir in the can of tomato sauce. Add a little salt.
Remove the meat from the skillet and start over with the potato slices. Place a layer on the bottom of the skillet. Cover with 1/2 of the meat. Don't wig out on me here - carefully pour the beaten eggs on top of the meat. Slice a little of the cheese (just enough to taste) and put a few slices on top. Another layer of potatoes, the rest of the meat, a little cheese. Pop it in to the oven for 30 minutes at 350.
I should have taken a picture. It was really good! The beaten eggs look a lot like ricotta cheese - and do not taste like eggs at all. Just a pretty layer!
Please let me know what you think. I will take a picture next time!
Monday, October 13, 2014
Football Food
When the Baylor Bears play football we act like it is a national holiday. Last game day all of the kids were here, ready to eat and cheer on the Bears!
The following recipe is from Ree Drummond - better known as the Pioneer Woman. I found this recipe several years ago on her blog (not in her cookbook) - it has become our football food!
Italian Drip Beef Sandwiches
1 whole Beef Chuck Roast, 2.5 to 4 pounds
1 can beef consommé or beef broth
3 Tablespoons (heaping) Italian Seasoning
1 teaspoon sea salt
1/4 cup water
1/2 of a 16 ounce jar of Pepperoncini Peppers with juice
Buttered toasted deli rolls
Combine all ingredients (except the rolls of course) in a crock pot. Stir to combine seasonings with liquid. Cook on low for 5 to 6 hours or until meat is falling apart.
Remove the meat from the slow cooker and shred with 2 forks. Place back in the crock pot. Serve with the buttered rolls, letting everyone make their own sandwiches. I put out small bowls of the liquid for the dipping part.
This also delicious with the grain free sandwich rolls from "Against All Grain" cookbook by Danielle Walker.
I made a green and strawberry salad to go with this. And for the non-Paleo peeps, chips. For dessert, lemon curd cups from "Meals Made Simple" by Danielle Walker. Yum. . .
And by the way - Sic 'em Bears!
Picture from Pioneer Woman blog.
The following recipe is from Ree Drummond - better known as the Pioneer Woman. I found this recipe several years ago on her blog (not in her cookbook) - it has become our football food!
Italian Drip Beef Sandwiches
1 whole Beef Chuck Roast, 2.5 to 4 pounds
1 can beef consommé or beef broth
3 Tablespoons (heaping) Italian Seasoning
1 teaspoon sea salt
1/4 cup water
1/2 of a 16 ounce jar of Pepperoncini Peppers with juice
Buttered toasted deli rolls
Combine all ingredients (except the rolls of course) in a crock pot. Stir to combine seasonings with liquid. Cook on low for 5 to 6 hours or until meat is falling apart.
Remove the meat from the slow cooker and shred with 2 forks. Place back in the crock pot. Serve with the buttered rolls, letting everyone make their own sandwiches. I put out small bowls of the liquid for the dipping part.
This also delicious with the grain free sandwich rolls from "Against All Grain" cookbook by Danielle Walker.
I made a green and strawberry salad to go with this. And for the non-Paleo peeps, chips. For dessert, lemon curd cups from "Meals Made Simple" by Danielle Walker. Yum. . .
And by the way - Sic 'em Bears!
Friday, October 10, 2014
Flavored snack nuts
It is very hard to find commercially made nuts to snack on that are free of peanut oil or canola oil. It is very easy to make your own.
Start with raw nuts: I buy mine at Sprouts or Trader Joes. Store them in the freezer. Otherwise they might go rancid. I also rinse and pat dry - especially after purchasing bulk nuts (scooping them out of the big bins.)
My favorite snack nut recipe:
2 cups nuts (pecans, cashews, almonds, walnuts - any combination)
1 Tablespoon coconut oil
1 Tablespoon maple syrup
1/2 tsp. curry (I heap my measure up a little)
1/8 tsp. cayenne pepper
1/2 tsp. dried rosemary
1/4 tsp. sea salt
good sprinkle of smoked paprika
Mix all in a bowl then spread on a rimmed cookie sheet. Bake at 325 degrees for 15 to 20 minutes. You can reduce the oven temp at this point to 180 degrees and bake for another 20 minutes.
Alternate seasoning:
2 cups nuts
1 Tablespoon coconut oil
1 Tablespoon maple syrup
1/2 heaping teaspoon chili powder
1/2 tsp. cayenne pepper
good sprinkle of cumin and smoked paprika
1/4 tsp. sea salt
Same instructions.
I am going to try another blend over the weekend and will report back.
Start with raw nuts: I buy mine at Sprouts or Trader Joes. Store them in the freezer. Otherwise they might go rancid. I also rinse and pat dry - especially after purchasing bulk nuts (scooping them out of the big bins.)
My favorite snack nut recipe:
2 cups nuts (pecans, cashews, almonds, walnuts - any combination)
1 Tablespoon coconut oil
1 Tablespoon maple syrup
1/2 tsp. curry (I heap my measure up a little)
1/8 tsp. cayenne pepper
1/2 tsp. dried rosemary
1/4 tsp. sea salt
good sprinkle of smoked paprika
Mix all in a bowl then spread on a rimmed cookie sheet. Bake at 325 degrees for 15 to 20 minutes. You can reduce the oven temp at this point to 180 degrees and bake for another 20 minutes.
Alternate seasoning:
2 cups nuts
1 Tablespoon coconut oil
1 Tablespoon maple syrup
1/2 heaping teaspoon chili powder
1/2 tsp. cayenne pepper
good sprinkle of cumin and smoked paprika
1/4 tsp. sea salt
Same instructions.
I am going to try another blend over the weekend and will report back.
Thursday, October 9, 2014
Salmon for Breakfast?
One of my favorite breakfast treats on the cruise was smoked salmon, capers, and cream cheese (I left off the bagel). DH found beautiful smoked salmon at Costco and brought it home just for me. Here is a picture of the salmon ready to be consumed together with the package.
On the ship, the salmon was presented very thinly, almost paper thin, sliced with the capers and a little bit of cream cheese. If this picture were a close up, you would be able to tell that instead of the beautiful thin slices, this salmon looks like it was attacked by a chain saw. My knives must not be very sharp. Anyway, this is a wonderful alternative to eggs for a high protein breakfast. Enjoy.
On the ship, the salmon was presented very thinly, almost paper thin, sliced with the capers and a little bit of cream cheese. If this picture were a close up, you would be able to tell that instead of the beautiful thin slices, this salmon looks like it was attacked by a chain saw. My knives must not be very sharp. Anyway, this is a wonderful alternative to eggs for a high protein breakfast. Enjoy.
Tuesday, October 7, 2014
Favorite Salad Dressing
Several years ago Melissa d'Arabian won the Next Food Network Star on the Food Channel. I loved everything she made and she very much deserved the win. Below is a variation of her Cafe Green Salad Dressing that is our family favorite:
1 garlic clove, grated
3 teaspoons Dijon Mustard
3 Tablespoons Balsamic Vinegar
3 splashes soy sauce
9 Tablespoons Olive Oil
Sea salt and black pepper
Grate the garlic clove (I use a microplane grater) into a measuring cup or bowl. Add the rest of the ingredients, tasting for saltiness and add pepper to taste. Pour all into a jar and shake.
This recipe is 3 times the original. I use it on everything: vegetable salads, green salads with fruit.
Enjoy! And thank you Melissa!
1 garlic clove, grated
3 teaspoons Dijon Mustard
3 Tablespoons Balsamic Vinegar
3 splashes soy sauce
9 Tablespoons Olive Oil
Sea salt and black pepper
Grate the garlic clove (I use a microplane grater) into a measuring cup or bowl. Add the rest of the ingredients, tasting for saltiness and add pepper to taste. Pour all into a jar and shake.
This recipe is 3 times the original. I use it on everything: vegetable salads, green salads with fruit.
Enjoy! And thank you Melissa!
Favorite Grocery Stores and Markets
Trader Joe's has come to our town! Last night DH (Dear Husband) and I went on a reconnaissance mission to check it out. I am so glad we did - it was everything we expected and more. Interesting and new produce for lower prices. Truly free range organic chicken for the lowest price I have seen.
And pumpkin everything which I am pretty sure was not Paleo but looked fantastic!
So here are my 4 favorite stores and why:
Trader Joe's - variety, new products, great prices, clean stores, larger variety of organic produce
Sprouts - great prices on produce over all
Costco - yes you read that correctly. Costco has great prices on things like olive oil, avacado oil, almond flour, grass fed ground meat and wild caught fish.
Local Yocal - only in McKinney but hopefully you can find one where you live. True grass fed beef in a variety of cuts, free range chicken, eggs, and occasionally produce. I go for the meat.
Where do you shop?
And pumpkin everything which I am pretty sure was not Paleo but looked fantastic!
So here are my 4 favorite stores and why:
Trader Joe's - variety, new products, great prices, clean stores, larger variety of organic produce
Sprouts - great prices on produce over all
Costco - yes you read that correctly. Costco has great prices on things like olive oil, avacado oil, almond flour, grass fed ground meat and wild caught fish.
Local Yocal - only in McKinney but hopefully you can find one where you live. True grass fed beef in a variety of cuts, free range chicken, eggs, and occasionally produce. I go for the meat.
Where do you shop?
Sunday, October 5, 2014
Favorite Cookbooks
There are a plethora of Paleo cookbooks on the market. My favorites so far, are:
Nom Nom Paleo - Food for Humans by Michelle Tam and Henry Fong - especially good if you are trying to move children into a Paleo lifestyle
Nom Nom Paleo - Food for Humans by Michelle Tam and Henry Fong - especially good if you are trying to move children into a Paleo lifestyle
Against All Grain by Danielle Walker
Practical Paleo by Diane Sanfilippo - Diane explains good nutrition, how to get there and includes many wonderful recipes.
And the book I do not have but cannot wait to get: Danielle Walker's Meals Made Simple
Sea Bass and Asparagus
While on a recent cruise the seafood offerings at each meal were fantastic. It is all I ate - partly because I wanted to learn new ways to prepare fish. My favorite new try was sea bass. Below is my favorite new recipe:
1 pound sea bass fillet
2 Tablespoons Ghee or Kerrygold Butter
1 1/2 Tablespoon finely chopped green onion
2 slices pickled jalapeno, chopped very finely (more if you like more heat)
Juice of 1 lime
Coconut oil
Sea Salt and Pepper
For the side dish - Asparagus, olive oil and 1 onion
Preheat oven to 425 degrees. Wash and trim the asparagus. Lay in a pan, place cup up onion (in biggish chunks) on top. Drizzle with a little olive oil, sprinkle with salt and papper. Place in oven for 10 minutes.
Meanwhile, rinse fish and pat dry. Place in a foil lined pan and drizzle with a little coconut oil. Sprinkle with salt and pepper.
Turn oven temp down to 375. Leave asparagus in and add fish. Cook for 10 to 15 minutes until fish is flaky.
Meanwhile, mix the sauce - melt the butter and add the rest. Serve over the fish.
This was so good. There was not one bit left over. There was a little asparagus which incorporated into this morning's omelet!
Enjoy, and please share recipes for your favorite fish dish. Did I take a picture? No - forgot - but will next time.
1 pound sea bass fillet
2 Tablespoons Ghee or Kerrygold Butter
1 1/2 Tablespoon finely chopped green onion
2 slices pickled jalapeno, chopped very finely (more if you like more heat)
Juice of 1 lime
Coconut oil
Sea Salt and Pepper
For the side dish - Asparagus, olive oil and 1 onion
Preheat oven to 425 degrees. Wash and trim the asparagus. Lay in a pan, place cup up onion (in biggish chunks) on top. Drizzle with a little olive oil, sprinkle with salt and papper. Place in oven for 10 minutes.
Meanwhile, rinse fish and pat dry. Place in a foil lined pan and drizzle with a little coconut oil. Sprinkle with salt and pepper.
Turn oven temp down to 375. Leave asparagus in and add fish. Cook for 10 to 15 minutes until fish is flaky.
Meanwhile, mix the sauce - melt the butter and add the rest. Serve over the fish.
This was so good. There was not one bit left over. There was a little asparagus which incorporated into this morning's omelet!
Enjoy, and please share recipes for your favorite fish dish. Did I take a picture? No - forgot - but will next time.
Welcome!
Starting a blog on cooking is a little daunting and a lot exciting! Many of my friends and family have adopted Paleo lifestyle. And we like to share out discoveries, recipes, menus and ideas. This is for all of us! Let's get started and have fun!
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